Chicken Fajitas

• 1 1/2 pounds skinless, boneless chicken breasts
• fajita seasoning
• salt
• 2 tbsp canola oil
• 1 large onion, sliced into 1/4-inch strips
• 3 bell peppers of various colors sliced into 1/4-inch strips

Extras

• 8-12 flour tortillas
• salsa
• sliced avocado
• sour cream

1. Cover chicken in fajita seasoning and let rest for 20 minutes then pan fry till done. Let chicken rest why frying peppers and onions in oil, salt to taste. Slice chicken thinly, serve on warm flour tortilla with sour cream, salsa and avocado.